July 18, 2011 by Sara Kreidler
Cubanelle peppers for stuffing and grilling and some fantastic heirloom tomatoes.
Locally raised eggs from Greenawalt Farm.
Fresh cheddar cheese curds made right in my neighborhood. These are freaking addictive.
Following the trip to the farmer’s market, we decided to spend some time this weekend canning. I took some pictures of our canning efforts in the hopes that, if anyone is reading this and (like I did) thinks that canning is scary and difficult, they will see that it’s actually pretty easy. I have not included recipes because I used the recipes, without any adaptation or alteration, from Canning for a New Generation. If you’re reading this and interested in canning, I highly recommend that book.
We also canned cucumber pickles. As you can see, it is a similar set up to canning dilly beans. We used the recipe for quick kosher dill pickles from Canning for a New Generation, and added extra crushed red peppers because we like it spicy!
The finished pickles, cooling on the counter.
All together, we put up 12 pints of dilly beans and 7 quarts of pickles. All of the lids popped, and the kids and I cheered every time we heard the lids ping.